05b surimi seafood products fish ball (baso)

THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3b 1

Surimi untuk Indonesia…….

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CARILAH ILMU PENGETAHUAN AGAR BISA MENEBAR PEMIKIRAN

SURIMI SEAFOOD PRODUCTS MANUFACTURE OF FISH BALLS

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CAPAIAN PEMBELAJARAN DAN KARAKTER YANG DIKEMBANGKAN Kognitif : Mampu menjelaskan sains dan teknologi (K)

ekstraksi, konsentrasi serta pengembangan produk pengolahan berbasis daging ikan lumat (minced fish) atau surimi

Afektif : Mampu bekerjasama dan mengembangan

konsep dan kreativitas (A) dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.

Psikomotorik : Mampu mempraktekkan dan mengaplikasikan (P)

produk bernilai tambah hasil perairan dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.

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•  TUTORIAL DAN DISKUSI

•  COLLABORATIVE LEARNING (CBL)

•  PROJECT BASED LEARNING (PJBL) MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK

STRATEGI/METODE PEMBELAJARAN

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI KOGNITIF PERFORMANCE ASSESMENT/ASESMEN KINERJA 1.  UJIAN TENGAH SEMESTER 2.  QUIS

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI AFEKTIF DISKUSI DAN PEMBUATAN RESUME (RUBRIC-DESKRIPTIF DAN HOLISTIK)

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DISKUSI DAN PEMBUATAN RESUME DISKUSI 1.  Apa peran tepung pada produk seafood surimi dan TGase.

2.  Bagaimana fenomena "Mengapung" dalam proses pemasakan baso.

3.  Bagaimana dengan produk khas Indonesia, seperti otak-otak,

mpek-mpek, kerupuk,

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PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%)

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LINGKARI SALAH SATU PILIHAN NILAI DIMENSI

KONTRIBUSI PADA HASIL TUGAS DAN TUGAS YANG DIBERIKAN 5 A. Sangat Berkontribusi 3 B. Berkontribusi sama dan adil 2 C. Hanya memberi kontribusi yang ada

KEPEMIMPINAN 5 A. Inisiatif dan terlihat memberikan perhatian yang besar dalam

menyelesaikan tujuan bersama 3 B. Bertanggungjawab pada tujuan dan menerima pembagian yang

adil 2 C. Kurang memberikan perhatian dan tidak sesuai dengan arah

tujuan KERJASAMA

5 A. Menghargai pendapat orang lain dan sangat berkontribusi dalam diskusi kelompok

3 B. Menghargai pendapat orang lain dan berkontribusi dalam diskusi kelompok

2 C. Tidak berkontribusi pada diskusi kelompok atau sering gagal berpartisipasi

NILAI TOTAL !

PENILAIAN UNTUK SESAMA ANGGOTA TIM (15%)

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ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK 1.  PRAKTIKUM

2.  MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK

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KOMPETENSI DASAR

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SECTION I SURIMI AND FISH PROTEINS •  Historical Review of Surimi Technology and

Market Developments •  Surimi Resources and Market •  Manufacture of Surimi : Harvest to Frozen

Block •  Surimi Gelation Chemistry •  Proteolytic Enzymes and Control in Surimi •  Fish Protein Isolate by pH Shift •  Stabilization of Proteins in Surimi

INDEX

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SECTION II SURIMI SEAFOOD PRODUCTS •  Comminution Process for Surimi and Surimi

Seafood Paste •  Manufacture of Crabsticks •  Manufacture of Kamaboko, Chikuwa,

Tempura, and Hanpen

•  Manufacture of Fish Balls •  Manufacture of Fish Sausage

INDEX

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SECTION III QUALITY ASSESSMENT/CONTROL, DEVELOPMENT, AND NUTRITION

•  Waste Management, Utilization, and Challenges •  Food-Grade Coproducts from Surimi Processing •  Sanitation and HACCP •  Microbiology and Pasteurization •  Surimi Paste Preparation, Gel Analysis, and

Rheology •  Ingredient Technology for Surimi and Surimi

Seafood. •  Color Measurement and Colorants for Surimi

Seafood. •  Surimi Seafood Flavors •  Application of Sensory Science to Surimi

Seafood . •  Research and Product Development. •  Nutrition and Health Benefits of Surimi Seafood

INDEX

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PUSTAKA

Jae W Park. 2014. Surimi and Surimi Seafood 3th. CRC Press Taylor & Francis Group. Boca Raton

MANUFACTURE OF FISH BALLS

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1.  INTRODUCTION

2.  PROCESSING METHODS 2.1 Storage of Raw Materials 2.2 Preparation of Frozen Surimi before Chopping 2.3 Chopping and Mixing 2.4 Forming/Setting 2.5 Cooking 2.6 Cooling 2.7 Freezing 2.8 Frying 2.9 Cooling after Frying 2.10 Packaging 2.11 Metal Detection 2.12 Product Storage and Delivery

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FACTORS AFFECTING FLOATATION OF FISH BALLS IMPROVING THE TEXTURAL PROPERTIES OF FISH BALL

* USE OF STARCH * USE OF TRANSGLUTAMINASE

Other Factors Affecting Fish Ball Production * Shelf-Life Extension of Fish Ball * Different Type of Fish Used for Making Fish Balls

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1. INTRODUCTION

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Fish balls are a popular

traditional food product

in Southeast Asia

Bakso Ikan

Fish Ball/Yu Yuan Bebola Ikan

Bola Bola Nga soke Luk-chin Pla

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VARIOUS FISH BALLS SERVED (a)   Cooked/served in soup (b)   Cooked/served in noodles (c)   Steamed/ served in vegetables (d)   Fried

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•  Fuzhou Fish Ball •  Luoding Fish Ball •  Jinjiang-abalone-Soup •  Big Chaozhou Fish Ball •  Wenzhou Fish Ball

Several types of fish balls in China

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2. PROCESSING METHODS

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PROCESSING METHODS •  Storage of Raw Materials •  Preparation of Frozen Surimi before Chopping

•  CHOPPING AND MIXING •  FORMING/SETTING •  COOKING

•  Cooling •  Freezing •  Frying •  Cooling after Frying

•  Packaging •  Product Storage and Delivery

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Forming

Setting

Cooking

Cooling Freezing Frying

Cooling

Packaging

Chopping and

Mixing Ingredients

Surimi

Frozen Storage

Fish Ball

PROCESSING METHODS •  Storage of Raw Materials •  Preparation of Frozen Surimi before Chopping

•  CHOPPING AND MIXING •  FORMING/SETTING •  COOKING

•  Cooling •  Freezing •  Frying •  Cooling after Frying

•  Packaging •  Product Storage and Delivery

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RAW MATERIALS

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TYPICAL INGREDIENTS •  Salt (3–5%) •  Sugar (3%) •  Starch (3%) •  MSG (1%) •  Water (40%) in addition to the primary ingredient •  Surimi

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SNI 2694 : 2013 SURIMI

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STORAGE OF RAW MATERIALS

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Mean values of gel strength (g.cm) at several frozen storage

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CHOPPING AND MIXING

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A silent bowl cutter or a high-speed vacuum cutter is used to chop surimi and homogeneously mix all ingredients

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The amount of added salt is usually 3–5% by weight, depending on consumer preferences

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IMPROVING THE TEXTURAL PROPERTIES OF FISH BALL 5.1 USE OF STARCH 5.2 USE OF TRANSGLUTAMINASE

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USE OF STARCH

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•  The addition of starch is the most common method to improve the textural properties of fish balls.

•  In the protein–starch system, starch participates in gel formation as a dispersed phase whereas protein participates as a continuous phase

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SEM tapioca starch

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First row : EM Second row : brieght field microscopy (proteins are stained in green and starch in black)

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Control TF : Tapioka Flour CF : Corn Flour WF : Whet Flour MS : Modified Starch

•  Before sterilizing •  112oC Fo, 3 min •  112oC Fo, 6 min •  116oC Fo, 3 min •  116oC Fo, 6 min

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Starch increases gel strength of surimi– starch gels more effectively at low concentration (0–3%) than at high concentration (6–9%)

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VISCOSITY PROFILE OF STRACHES

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USE OF TRANSGLUTAMINASE - TGase

(protein-glutamine-glutamyltransferase, EC 2.3.2.13)

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Transglutaminase catalyses an acyl-transfer reaction between the -carboxyamide group of peptide bound glutamine residues (acyl donors) and a variety of primary amines (acyl acceptors), including the "-amino group of lysine residues in certain proteins. In the absence of amine substrates, TGase catalyses the deamidation of glutamine residues during which water molecules are used as acyl acceptors. TGase can modify proteins by means of amine incorporation, crosslinking and deamidation

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Reactions catalyzed by transglutaminase (Tgase) (a). acyltransfer reaction; (b). crosslinking reaction between Gln and Lys residues of proteins

or peptides. The resultant bridge is called "-(-glutamyl)lysine (G±L) bond;

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•  Transglutaminase (TGase)-mediated protein cross-linking.

•  Transamidation between protein-bound Gln and Lys residues leads to the formation of γ-glutamyl-ε-lysyl isopeptide bonds (red).

γ-glutamyl-ε-lysyl isopeptide bonds

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(a). restructured steak from small pork chunk pieces; (b). new type of seafood from scallops.

APPLICATION OF MICROBIAL TRANSGLUTAMINASE (MTGASE)

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FUTURE APPLICATIONS OF TRANSGLUTAMINASE

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FORMING/SETTING, COOKING AND COOLING

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•  Once chopping is completed, the paste is transferred quickly to a forming machine to produce the fish balls.

•  The paste is formed into a ball shape and extruded directly into a setting tank with water (30–40°C).

•  Setting for 30–60 min is required for fish ball production because the texture firms up and it makes the fish balls more translucent in appearance

•  In tropical regions where temperature control is often a challenge, the paste can be firmed up even before extrusion and setting. It is therefore important to keep the paste chilled to near 0°C and to form the paste into the required shapes as quickly as possible.

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COOKING •  After setting, fish balls are cooked in hot water,

preferably at 90°C, for 10 min.

•  The products then have a smoother surface than when they are boiled as boiling causes air bubbles in the product to escape, resulting in a rough surface.

•  Cooking also serves to pasteurize the product. COOLING •  After cooking in hot water, the fish balls are usually

cooled in an air-conditioned room before storing in a cold room (4–5°C).

•  Storing cooked fish balls in a cold room without being cooled down would create condensation on the surface, resulting in the possible growth of mold.

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FACTORS AFFECTING FLOATATION OF FISH BALLS ?

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The density of threadfin bream (TB) surimi paste significantly decreased (P < 0.05) as moisture content, temperature, or salt concentration increased.

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In gel texture measurement, when surimi was •  thawed for 1 h before chopping at •  5 ◦C with •  2% salt, the highest breaking force and deformation values were obtained.

Setting gels in salt solution (5 or 10%) significantly reduced (P < 0.05) stickiness, which is the tendency to stick to one another.

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Ref. Kok TN, JW Park. 2006. Elucidation factors affecting floatation of fish ball. J Food Sci, 71(6) : E297–E302.

DENSITY OF SURIMI AT VARIOUS THERMAL TREATMENTS

Thawing : 1 hours Final Temperature : 5 oC Salt : 2%

Thawing : 1 hours Final Temperature : 5 oC Moisture : 84%

Thawing : 4 hours Final Temperature : 20 oC Moisture : 84%

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FRYING

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PACKAGING

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PRODUCT STORAGE AND DELIVERY

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SNI 7266:2014 Bakso ikan SNI 01-7266.1-2006 Bakso ikan beku

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3. OTHER FACTORS AFFECTING

FISH BALL PRODUCTION

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SHELF-LIFE EXTENSION OF FISH BALL

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DIFFERENT TYPE OF FISH USED FOR MAKING FISH BALLS

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DIFFERENT TYPE OF FISH USED FOR MAKING FISH BALLS •  Freshwater bream (Abramis brama) mince, fillets, and/

or trimmings (Lazos ES. 1996. Utilization of freshwater bream for canned fish ball manufacture. J Aquat Food Prod Technol, 5(2) : 47–64)

•  Freshwater fish like tilapia (Oreochromis mossambicus) (Ninan G, J Bindu, J Joseph. 2010. Frozen storage studies of value-added mince-based products from tilapia (Oreochromis Mossambicusl Peters 1852). J Food Process Preserv, 34: 255–271)

•  Sea catfish (Tachysurus thalassinus), an underutilized species (Kamruzzaman M, F Akter, MMH Bhuiyan, MGQ Khan, MR Rahman. 2006. Consumers’ acceptance and market test of fish sausage and fish ball prepared from sea catfish, Tachsurus thalassinus. Pakistan J Biol Sci, 9(6) : 1014–1020)

•  Sharks, lizardfish, pike eel, marlin (Li LM. 2002. The preparation of fish ball. Process Aquatic Product 15 : 47–48)

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TERIMA KASIH

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05b surimi seafood products fish ball (baso)

Food

Transcript of 05b surimi seafood products fish ball (baso)